Plum Tart (Without Pre-baking the Crust!)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining texture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness with a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free alternative, while water can reduce calories.

Put 212 g of unbleached all-purpose flour into the bowl of a food processor.

Add 2 teaspoons of diamond crystal kosher salt and 2 tablespoons of granulated sugar and mix for 15 seconds.

Add 284 g of unsalted butter sliced 1/4 inch thick and chilled, then pulse about 15 times until the mixture resembles finely grated Parmesan.

Measure out 142 g of flour in a bowl and add the processed flour butter mixture to it, tossing thoroughly.

Mix for 45 to 60 seconds until well combined.

Add 57 g of very cold water mixed with 57 g of very cold vodka and mix using cutting motions with a large spoon until absorbed.

Squeeze the dough with your hands until it comes together into a lump, then form it into a log and cut in half.

Wrap each half tightly in plastic wrap and press down to eliminate cracks, then refrigerate overnight or up to 5 days.

On a floured surface, sprinkle the dough with flour and bang it from side to side, rotating it 90° each time.

Roll out the dough to about half an inch thick, rotating and adding flour as needed to prevent sticking.

Check if the dough is large enough for an 11-inch tart pan, ensuring about an inch of overhang.

Fold the dough in half, brush off excess flour, and fold again before placing it into the tart pan.

Press the dough firmly into the corners and trim the edges, leaving a one-inch overhang.

Prick the dough all over with a fork to reduce bubbles, then freeze the tart shell for 1 hour.

Preheat the oven to 400°F with the rack in the bottom third.

Half the plums and remove the pits, weighing out about 900 g of pitted plums.

Drizzle the plums with 1 tablespoon of lemon juice and toss in a bowl.

Mix together 135 g of sugar, 20 g of tapioca starch, and 1 teaspoon of cinnamon, then toss with the plums.

Arrange the plums vertically in the frozen tart shell and drizzle any leftover sugar mixture over the top.

Place the tart on a baking sheet and bake at 400°F for 20 to 25 minutes until the dough is golden.

Turn the oven down to 375°F and bake for another 20 minutes.

Glaze with 2 tablespoons of microwaved apricot preserve and continue baking until the plums are brown and juices are bubbling, about 5 to 10 minutes.

Cool for at least 30 minutes before trimming the edges with a rolling pin and unmolding the tart.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens